Minestrone Verde

Preparation:  10 min. Cooking: 15 min. Total: 25 min.
Recipe photo
  • 1 1/2 Quart reduced-sodium vegetable broth
  • 1 large onions , sliced
  • 1/2 Cup small or medium pasta shells
  • 1 can (15 oz) kidney beans , rinsed and drained
  • 1 can Great Northern beans , rinsed and drained
  • 1 zucchini , sliced
  • 1 1/2 Cup small broccoli florets
  • 1 1/2 Cup asparagus , cut into .5 in. pieces
  • 3 Tbsp parsley , chopped
  • 2 Tbsp fresh basil , chopped, or 2 tsp dried basil leaves2 tsp
  • 3 tsp rosemary , chopped, or 1 tsp dried rosemary leaves1 tsp
  • 2 cloves garlic , minced
  • fresh grated Parmesan cheese
Heat vegetable broth and onion to boiling in large saucepan. Add pasta, reduce heat and summer, covered, 5 minutes. Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6-8 minutes. Stir in herbs and garlic; season to taste with salt and pepper. Serve in bowls; sprinkle with parmesan cheese.

Courtesy: American Dry Bean Board.
Calories
130 Cal
Fat
0.8 g
Carbs
26 g
Protein
7.4 g
Fiber
7.2 g
Sugar
4.6 g
Cholesterol
0 mg
Sodium
1000 mg


Nutrients

Fiber     7.2 g
Fat     0.8 g
Sugar     4.6 g
Carbs     26 g
Protein     7.4 g
Calories     130 Cal

Fats

Fat, Poly     0.3 g
Fat, Mono     0.3 g
Fat, Sat     0.2 g
Fat, Trans     0 g
Fat, Percent     5.3 %

Vitamins

Vitamin, K     80 mcg     67 %
Vitamin, A     1300 IU     43 %
Vitamin, B12     0 mcg     0 %
Niacin     1.2 mg     7.6 %
Riboflavin     0.2 mg     13 %
Vitamin, C     33 mg     37 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     15 %
Vitamin, E     0.8 mg     5.1 %
Panto, Acid     0.5 mg     9.2 %
Choline     39 mg     7 %
Thiamin     0.2 mg     15 %

Minerals

Calcium     65 mcg     6.5 %
Phosphorus     140 mg     20 %
Magnesium     52 mg     12 %
Copper     0.3 mcg     29 %
Fluoride     1.9 mcg     47 %
Zinc     1 mg     9.5 %
Cholesterol     0 mg     0.4 %
Sodium     1000 mg     68 %
Selenium     4.3 mcg     7.8 %
Manganese     0.7 mg     9.9 %
Potassium     530 mg     11 %
Iron     2.6 mg     33 %